Meatloaf

Yields 6 to 8 servings

Prep: 25 min

Cook: 45 min

Total: 1 hr 10 min

Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

1. Heat oven to 325 degrees F.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. 
3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. 
4. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. 
5. Add the egg and combine thoroughly, but avoid squeezing the meat.
6. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. 
7. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
8. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. 
9. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Pizza Sauce

Ingredients:

1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Directions:

1. Pre−mix the dry ingredients, mix, and set aside. 
2. In a small saucepan, combine tomato paste and water. 
3. Over medium high heat, bring to a simmer.
4. Add the pre−mixed spice, stir in well. 
5. Reduce heat to low, and simmer 35−40 minutes, stirring occasionally.
6. Cover sauce and refrigerate until needed. 

Makes about 2 1/2 cups. (4 − 12" pizzas)

Navajo Tacos

Navajo Fry Bread

• 2 -2 1/2 cups flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup instant milk (or 1 1/4 cup milk and omit the water)
• 1 cup water

Filling

• 3/4 lb ground beef
• 1/2 onion, chopped
• 5 mushrooms, sliced
• 3/8 teaspoon garlic salt
• 1/2 can pinto bean or baked beans (I prefer Bush's Grillin' Beans Smokehouse Tradition)
• 1/2 cup cooked lentils (optional, but highly suggested) 

Suggested Toppings

• 1/2 to taste grated cheese
• 1/2 to taste salsa
• 1/2 to taste lettuce
• 1/2 to taste tomato
• 1/2 to taste onion
• 1/2 to taste sour cream
• 1/2 to taste green onion 
• (whatever sounds good)

Directions:

Prep Time: 45 mins
Total Time: 1 hr 

To make fry bread:

1. Mix dry ingredients.
2. Stir in water.
3. Knead dough lightly; cover and let rest 15 minutes.
4. Heat 1" vegetable oil in a 10" skillet.
5. Pinch off dough in small amounts and pat dough into thin 8" circles.
6. In the hot oil, quickly brown on both sides.
7. Drain on paper towels.

To make filling: 

1. Brown ground beef, drain, and onion and mushrooms
2. Add beans, lentils and garlic salt
3. Simmer covered 10-15 minutes

To Serve:

1. To Serve: Spoon filling onto frybread.
2. Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.

Shepherd's Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1/2 cup green peas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded Cheddar cheese

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Nutritional Information

Amount Per Serving  Calories: 452 | Total Fat: 17g | Cholesterol: 65mg